By Caroline Gentile ’17
Maybe it’s because I’m part Italian, or maybe it’s just because I love carbs, but pasta bolognese is probably my favorite meal. To me, nothing is more satisfying than a plate full of perfectly al-dente rigatoni smothered in a hearty, meaty bolognese sauce. When I first decided to try my hand at cooking in third grade, it was no surprise that I decided to make a bolognese sauce.
My mom chose a recipe for chicken bolognese by the Australian chef Bill Granger, known for his clean and simple approach to cooking. After spending hours learning how to chop things, and overcoming my weird phobia of touching raw meat, I produced a delicious chicken bolognese sauce. Using chicken instead of beef really lightened up the sauce, making it possible to have seconds (or even thirds!)
Since then, this recipe has become my go-to for a quick and easy dinner. If third grade me can make it, anybody can!
2 TB extra virgin olive oil (the best you can get your hands on)
1 onion, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
2 slices of pancetta or prosciutto, chopped
1lb 2oz minced ground chicken
1.5 cups crushed tomato
1lb 2oz rigatoni
1/2 cup pinot grigio (optional, but recommended for added flavor)*
freshly grated parmesan cheese and 3 TB flat leaf parsley to serve
Put the oil, onion, celery, garlic and a good pinch of salt and pepper in a saucepan over medium heat and cook for several minutes until golden. Add the prosciutto/panc etta and chicken, and stir constantly with a wooden spoon to break up any lumps. When the mince is cooked through, add the tomato sauce and simmer for ten minutes.
Meanwhile, cook the pasta according to the directions on the box until al dente. Toss together with sauce, parmesan, and parsley, and enjoy!